No yeast, but still really freaking good. Quick breads tend to use things like baking soda and salt to give a dough or batter it’s poof.
Things like biscuits, scones, muffins, and batter loafs like banana bread, pumpkin bread, that sort all get their rise from chemical reactions like we mentioned above.
In just a couple hours, no proofing time or bulk fermentation required, it’s time to drool over the finished product.
Sounds like a win to me.